Almond Lemon Cake With Lemon Mascarpone Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 cup all-purpose flour
• 1/3 cup almond meal (make your own by grinding almonds to a fine powder)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/3 cup cups sugar
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest
• 1 large egg
• 1/2 cup buttermilk
• 3/4 cup mascarpone cheese
• 1/3 cup heavy whipping cream
• 1/2 cup powdered sugar
• half a lemon, zest of
• 1/4 teaspoon vanilla

Recipe

• 1 cake:.
• 2 preheat oven to 400°f butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
• 3 in a medium bowl, sift together the flour, baking powder, baking soda, and salt. in a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. mix in the extracts and lemon zest, then beat in the egg. working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. mix until just combined.
• 4 scrape the batter into the pan and smooth the top. bake 20-25 minutes until a toothpick comes out clean. cool in the pan for 10 minutes, then finish cooling on a rack. cool to room temperature before frosting. if frosting the cake with mascarpone frosting, store the cake in the refrigerator.
• 5 frosting:.
• 6 beat cheese and cream together until smooth and creamy and slight peaks begin to form.
• 7 sift in the powdered sugar and zest and beat until smooth.
• 8 mix in the vanilla extract and spread on cooled cake.
• 9 hazelnut-berry version:
• 10 replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.